Food preservation, storage, and hurdle technology

The foods that are preserved with the idea of hurdle technology and are microbiologically stable, become safer throughout storage at close temperature. The microbes will respond higher to the hurdles at close temperature than at refrigeration and become metabolically exhausted. Hurdle technology could be a methodology of making certain that pathogens in food product is eliminated or controlled. This suggests the food product is safe for consumption, and their time period is extended. The correct combination of hurdles will guarantee all pathogens are eliminated or rendered harmless within the final product.

  • Freeze Drying
  • Fermentation
  • Preserving in Salt and Sugar
  • Immersion in alcohol


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